OUR TOP PICKS
1. Best Overall: Sashimi Sushi Knife 10 Inch
Looking for a sushi knife that will make filleting and slicing a breeze? Look no further than the Lucky Cook 10-inch sashimi knife. This Japanese-made kitchen knife is designed with a long, narrow blade that's perfect for delicate food products like raw fish and sushi rolls. Plus, its asymmetric shape makes it easy to grip and control, so you can avoid crushing or tearing your food. Order your Lucky Cook sashimi knife today!
2. Best Value For Money: Yoshihiro VG-10 46 Layers Hammered
The Yoshihiro VG-10 Hammered Damascus Series is a perennial best seller, combining performance, beauty, and extraordinary value. The Sujihiki is a slicing knife with a long narrow blade that smoothly slices through meat or vegetables and preserves the integrity of each ingredient’s freshness.
3. Best High Quality: Enso Nakiri Knife
The Enso Nakiri Knife is a Japanese vegetable knife crafted of VG10 stainless steel for excellent edge retention. With a 6.5 inch blade (12 inches overall) and weighing 8.2 ounces, this knife is perfect for precision slicing of fruits and vegetables. The 37-layer stainless Damascus blades with hammered finish provide superb cutting performance and a beautiful appearance, while the Rockwell Hardness 61 ensures durability and long-lasting sharpness.
4. Best Japanese Style: Kai Wasabi Deba Knife
The Kai Wasabi 6-inch Deba is the ideal kitchen knife for breaking down and filleting fish and poultry. This Japanese chef knife is a medium-sized deba with a traditional single-beveled blade that slices through fish quickly and easily, producing the perfect fish fillet. The Deba’s unique design allows it to be used in place of a cleaver or meat tenderizer, making it one of the most versatile knives in any home cook’s arsenal.
5. Best Ergonomic: DALSTRONG Yanagiba Sushi Knife
The Dalstrong Shadow Black Series Sushi Knife is designed to be as sleek, aggressive and muscular looking as they are effective. With a scalpel-like edge, hand finished to 15° per side using the Honbazuke method and nitrogen cooled for hardness and flexibility, this knife is perfect for sushi chefs who demand the best performance. The titanium nitride non-reflective coating not only enhances the non-stick properties of the blade but also increases corrosion resistance.
Sashimi Sushi Knife 10 Inch - Perfect Knife For Cutting Sushi & Sashimi, Fish Filleting & Slicing - Very Sharp Stainless Steel Blade & Traditional Wooden Handle + Gift BoxView on Amazon
Yoshihiro VG-10 46 Layers Hammered Damascus Sujihiki Japanese Slicer Knife (9.5'' (240mm) Rosewood Handle)View on Amazon
Enso Nakiri Knife - Made in Japan - HD Series - VG10 Hammered Damascus Japanese Stainless Steel - 6.5"View on Amazon
TATARA | Santoku Knife - 7 inch Japanese Sushi Knife for Chefs | VG10 Damascus | Perfect For Sushi, Vegetable, Meat Cutting | Comes With Wooden CaseView on Amazon
DALSTRONG Yanagiba Sushi Knife - 10.5" - Shadow Black Series - Black Titanium Nitride Coated - High Carbon - 7CR17MOV-X Vacuum Treated Steel- Sheath - NSF CertifiedView on Amazon
JapanBargain 1550, Sashimi Yanagiba Knife Japanese High Carbon Stainless Steel Sushi Chef Knife, Made in Japan, 8-1/4 inchesView on Amazon
Last update on 2023-10-03 / Affiliate links / Images, Product Titles, and Product Highlights from Amazon Product Advertising API
So you’ve seen our list of the top sushi/sashimi knives available and even read about each of their features and why we like them, but what if you’re still not sure? What if you found a different sushi knife you like and you’re not sure if it’s a good one? This blog is here to help.
1. Blade & Handle Materials
The steel blade is the most important aspect of the knife. However, as with any other product, materials should not be overlooked. The material used to make the handle typically gives it its appearance and feel. You should enjoy how a sushi chef knife looks if you're going to spend a lot of money on it.
2. Blade Length
Sashimi knives are typically between 7 and 13 inches long. A single, continuous pulling cut through the flesh, leaving a nice clean edge throughout is the proper motion for cutting sashimi. The longer your knife is, the easier it is to do this on all cuts of meat.
You can see that brands matter in sushi knives right away just by glancing at our list above. You should be able to tell from our Yoshihiro reviews that they make excellent sushi knives. To provide a greater choice of knife evaluations for our readers, we left several really nice ones off the list.
4. Designs/Patterns in the Blade
Japanese chefs are proud of their culinary equipment. Furthermore, as we stated previously, the presentation of sushi is key. It's even about the entertainment at some eateries.
1. What kind of knife do sushi chefs use?
Sushi chefs generally utilize Deba, Yanagi, and Usuba knives to create sushi, as well as western counterparts such as Kamagata usuba and Nigiri.
2. Are sushi knives worth it?
If you're looking for a straight and true replacement for your old Yanagiba sashimi knife, there is no need to look further. Its length and single bevel make it far superior to any other knife you may already own in the kitchen when it comes to cutting fish. It doesn't even matter if it's stainless steel.
3. Are Japanese or German knives better?
Japanese knives are made of harder steel, which is ideal for precise cutting and chopping fruit, veggies, and fish, but it makes the blades more brittle. German knife blades have softer steel than Japanese ones, however they're more durable, corrosion-resistant, and suited to tougher root vegetables and tough meats.
4. Why do sushi knives have holes?
There are no holes on the knife blades, but they do have an anti-stick effect that makes cutting easier. The anti-stick benefit is greater when slicing through large things due to the holes on the knife blade. On Japanese Santoku knives, there are scalloped edges that serve the same purpose as those discussed.
Whether you’re a beginner or an experienced sushi chef, we hope this article has helped you find the perfect sushi knife for your needs. Remember to always consider your individual preferences and cooking.